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Ingredients

1 tablespoon olive oil ½ onion, chopped 2 cups chicken broth 2 cups milk 1 cup quick-cooking grits 2 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon ground cumin 4 chipotle peppers in adobo sauce, minced 1 (4 ounce) can chopped green chilies 1 ½ cups shredded sharp Cheddar cheese, divided

Nutrition Info

148.3 calories carbohydrate: 14.6 g cholesterol: 18.9 mg fat: 7.1 g fiber: 0.7 g protein: 6.5 g saturatedFat: 3.7 g servingSize: - sodium: 784 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

12 servings

These spicy, creamy grits are a hit at every family barbeque. People ask me for the recipe every time I make them.